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'Fish & Chips' Illusion Cake Bites

We are headed over to Great Britain with this AMAZING FISH N CHIPS cake platter. This is a must watch and a must try. Great for parties and gatherings or a tasty couture cake snack, why not. Subscribe to the channel while you're here, and do a shimmy on the like button.

To make these fish and chips, you'll need a layer of cake that is room temperature. The best cake to use would be a sponge cake, or something that isn't too crumbly in texture. Certain pound cakes will do as well. Moist cakes might break apart or crumble easily during the trimming process and we don't want that. Either way trust your gut and use your better judgment to decide what cake recipe to use for this. Make sure to chill the cake for extra stability.

The batter used in this recipe is wonderful for actual fish! You can't really go wrong with fresh lemon be it in cake or actual fried fish. The baking soda in this batter makes the cake super crispy and airy, but if you'd like to go for a fancier classic touch, add champagne to the batter instead of water. The bubbles will make for a crispy exterior while the flavor of the champagne will add a fruity flare.

Watch the video tutorial below!

Fish N' Chips Illusion Cake Bites

Batter Recipe:

3/4 C Flour

3/4 C Water

1 Tbsp. Lemon Juice

1 tsp. Lemon Pulp

1/2 tsp. Lemon Zest

1 tsp. Sugar

1/2 tsp. Salt

Pinch of Allspice (optional)

You'll Also Need:

Vanilla Frosting

Strawberry Sauce (homemade or store bought)

1 layer of vanilla cake

2 C Oil for Frying

Kabob Sticks


1. Use one cake layer to cut small cod filet shaped pieces. Thicker layers of cake can also be torted (cut in two layers) to multiply the amount of cake you get. Then, trim the sharp edges of the cake pieces to round them out. This will make the cake look more fish-like.

2. Make the batter by adding all dry ingredients to a bowl and stirring to combine. Add the water a little bit at a time until it resembles pancake batter and easily coats the whisk. This is the time to really flavor your batter, feel free to add other extracts to jazz it up!

3. Stick a kabob stick through each piece of cake. Bring a large pot of oil up to about 350 degrees Fahrenheit. You know it's ready when you see ribbons flowing through the oil. Dip the cake into the batter and carefully place into the oil, hold for 5 seconds and begin to shimmy the cake off of the kabob stick (or leave it on if you'd like). Allow cake to fry for about 5 minutes or until all sides are golden brown. Make sure while the cake is cooking to turn on each side. Once the cake comes out of the hot oil, season with a sprinkle of sugar.

4. Cut leftover cake into French fry shapes. Then bake at 350 degrees for 8 minutes or until lightly toasted and golden in color.

5. For tarter sauce, add a bit of vanilla frosting to a small cup.

For cocktail sauce, make a strawberry compote or blend fresh strawberries with a tbsp. of sugar and water, serve in a sauce cup.

Place all of the cake on a serving tray with sauces and make sure to serve warm! Enjoy!

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